Ever wish you could bottle up the taste of ripe summer mangoes into a melt-in-your-mouth?
This Mango Burfi does exactly that—rich khoya and coconut combine with fresh mango pulp to create a fudgy, fragrant dessert that’s perfect for festive occasions or simply celebrating mango season.
A Sweet Twist on a Classic Indian Mithai
Burfi has been a beloved Indian sweet for centuries, traditionally made from milk solids (khoya) and flavored with nuts. This mango variation brings a modern, vibrant twist—infusing the golden sweetness of alphonso or kesar mangoes right into the heart of the burfi.
It’s the ideal way to showcase India’s “king of fruits” in a format that’s impossible to resist.
Why You’ll Love This Mango Burfi
- Pure mango flavor in every bite—no artificial essence needed.
- Balanced texture: Fudgy khoya meets shredded coconut and a hint of milk powder.
- Eye-catching color: Naturally golden, perfect for celebrations.
- Make-ahead friendly: Prepares in under an hour and sets in the fridge for easy slicing.
What Each Ingredient Brings In
- Fresh Mango Puree: The star ingredient—brings vibrant color, natural sweetness, and that unmistakable mango aroma.
- Unsweetened Khoya (Mawa): Provides creamy richness and fudgy body.
- Grated Coconut: Adds a subtle chew and tropical note that complements the mango.
- Boiled Full-Fat Milk: Helps dissolve sugar and meld the khoya and coconut into a smooth base.
- Sugar: Sweetens uniformly—adjust to taste based on mango ripeness.
- Milk Powder: Absorbs excess moisture, ensuring a firm yet soft texture.
- Cardamom Powder: Offers warm, floral spice that elevates the mango’s sweetness.
- Ghee: Imparts a nutty aroma and helps prevent sticking.
- Silver Leaf (Optional): For that festive, elegant finishing touch.
🌿 Vegan Swap: Replace khoya with almond or cashew-based khoya, use coconut milk instead of dairy milk, and swap ghee for coconut oil. You’ll still get that lush texture and tropical flavor.
Here’s How It All Comes Together
First, peel and puree your mangoes until silky smooth. In a heavy-bottomed pan, warm ghee and lightly roast the grated coconut—just enough to bring out its aroma. Pour in the boiled milk and crumbled khoya; stir on medium heat until the khoya starts to melt and the mixture thickens slightly.
Next, add sugar and cook until fully dissolved. Sprinkle in cardamom powder, then stir in the mango puree. After a couple of minutes, fold in the milk powder—this will absorb moisture and help the burfi set. Continue cooking on medium-high, stirring constantly, until the mixture pulls away from the pan and forms a thick mass.
Remove from heat, swirl in a final drizzle of ghee, and transfer to a greased tray. Press chopped nuts on top and smooth the surface. Let it set in the refrigerator for 2–3 hours before cutting into diamonds or squares.
💡 Pro Tip: Use ripe, fragrant mangoes (Alphonso or Kesar) for the most authentic flavor and color—avoid underripe fruit as it can be sour.
What Goes Along
This Mango Burfi shines on its own, but you can pair it with:
- Masala Chai: A spiced tea cuts through the sweetness.
- Fresh Fruit Platter: Berries or citrus segments balance the richness.
- Makhana (Fox Nuts): Lightly salted for a crispy, savory counterpoint.
How to Serve
Serve these colorful burfi squares at room temperature. Arrange them on a decorative platter, sprinkle with extra chopped pistachios, and garnish with edible silver leaf for a festive look.
Packing & Storage Tips
- Make-Ahead: Prepare up to 2 days in advance; keep refrigerated until serving.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze individual pieces in parchment-lined boxes for up to 2 weeks—thaw in the fridge overnight before serving.
Party & Bulk Preparation
For larger gatherings, simply double or triple the recipe. Spread each batch in separate trays so they set evenly. If you’re short on fridge space, cut and layer the set burfi between parchment paper in an airtight container.
Mango Burfi
Description
A luscious Mango Burfi made by cooking fresh mango puree with khoya, grated coconut, milk, and milk powder, sweetened with sugar, and flavored with cardamom. This fudgy, golden Indian sweet sets in the fridge and is easy to slice into festive squares—perfect for celebrations or mango season indulgence.
Ingredients
Instructions
Prep Work
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Peel & Chop Mango
Peel the mango skin and chop flesh into small pieces.
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Grind Mango to Puree
Place chopped mango in a mixer and blend into a smooth puree, then set aside.
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Measure Ingredients
Gather and measure coconut, milk, grated khoya, sugar, milk powder, and spices. -
Divide Ghee
Separate ghee into two portions for roasting and finishing.
Method
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Roast Coconut
Heat half of the ghee in a pan over medium heat. Add grated coconut and roast for about 2–3 minutes until fragrant.
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Combine Milk & Khoya
Pour in the boiled milk and add the khoya. Stir continuously over medium heat for 2 minutes.
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Sweeten Mixture
Add sugar and stir until completely dissolved, then sprinkle in cardamom powder and mix. -
Incorporate Mango Puree
Pour in the mango puree and stir steadily for 2–3 minutes until the color is uniform.
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Add Milk Powder & Thicken
Sprinkle milk powder, stir well, and cook on medium-high for 10 minutes to remove all moisture. -
Finish with Ghee
Turn off the heat, add the remaining ghee, and mix until glossy.
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Set & Chill
Grease a tin with ghee, transfer the mixture, smooth the top, press chopped nuts if using, and let it set for 2–3 hours.
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Cut, Garnish & Serve
Once the burfi is firm and set, cut it into squares or diamonds. If you’d like, gently place silver foil on each piece for a festive look, then serve.
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Store Leftovers
Store in the refrigerator for up to 2 days in an airtight container.
Equipment
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Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 8g13%
- Cholesterol 20mg7%
- Sodium 30mg2%
- Potassium 100mg3%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 3g6%
- Vitamin A 300 IU
- Vitamin C 5 mg
- Calcium 80 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.